Bethany's Darn Good Salmon Pie

 

Both the crust and gluten free mix are taken from: Gluten-Free Baking by Rebecca Reilly (a book I really, really recommend)

Basic Gluten Free Mix

2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

Crust (gluten free)

1 cup Basic Gluten Free Mix

2 T rice four

1 ½ t sugar

½ t salt

6 T cold butter (I prefer salted)

1 large egg

1 T apple cider vinegar (you can’t taste it in the final crust)

Instructions

Mix the dry ingredients, cut in the butter using a fork or pastry cutter.  Once the butter is well incorporated, add the wet ingredients and mix with a fork.  Place the mixture on cling wrap and wrap up into a tight ball.  Place it in the refrigerator for at least 10 min.  While it is chilling, oil and lightly flour the pie pan. Remove the ball of dough and place onto floured parchment paper on top of a cutting board (for flipping the crust easily).  Roll out the dough with a floured rolling pin until it is about 1 inch wider than the pie pan all the way around (about a 2 inch wider diameter than the pie pan).  Place the pie pan upside down and centered over the dough circle.  Grip the underside of the cutting board and the pie pan and flip the whole assembly.  Remove the cutting board and parchment paper and carefully nudge the dough into the pan.  Pinch fold the edges or crimp with a fork.  Put the crust in the refrigerator while you prepare the filling. 

Pie
1 prepared crust

1 lb salmon (skin removed) and cut into thin slices

3 large red potatoes (unpeeled and thinly sliced)

1 medium onion (chopped)

1 bunch scallions (green onions)

2-3 T oil

2 large eggs

1-2 lemons (cut into thin half-circles)

Salt and Pepper to taste

Instructions

Preheat oven to 350*.  Chop the onion and scallions and sauté on medium to medium high until golden and soft.  Put the mixture in a blender with 2 eggs, salt and pepper.  Set aside.  Assemble vertical layers of salmon and potato around the perimeter of the interior of the pie crust.  Fill in the center in the same fashion until all of the potato and salmon are used.  Evenly pour the onion and egg puree over the pie.  Cover the top with lemon slices.  Place in the oven for 60-70 minutes.  You can test for doneness by piercing a potato with a toothpick.  If it pierces easily, it is soft enough.  Serve with the custard sauce.

 

Custard sauce

4 eggs

2 cups of milk

¼ cup corn starch

Nutmeg, salt and pepper to taste

2 handfuls of parsley (chopped)

Grated parmesan cheese to taste

Instructions

In a double boiler or metal bowl placed over a pot of water, bring the water to a boil.  As the water is heating, put the eggs in the bowl or top pan and whisk with a fork.  Add the milk and corn starch and whisk constantly and strongly until the mixture starts to noticeably thicken.  This takes about 5 minutes after the water underneath starts to boil. Put the mixture in a blender and add the spices, parmesan and parsley.  Blend to a uniform mixture.  Serve.

Salad Dressing (this is super yummy with arugula, parmesan and bell pepper salad)

The recipe was taken from the cookbook Rosanna’s Bananas

2-3 cloves garlic (minced)

1/3 cup lemon juice (about 2 lemons)

2/3 cup olive oil

Instructions

Put all of the ingredients in a jar and shake vigorously before serving.